Articles
Field notes and guides — origin, processing, cupping, and the family behind the lots.
July 29, 2026
Water mineralization for coffee: TDS, hardness and alkalinity, and what each one does to the cup
Two waters with the same TDS can make two different cups. This is what mineralization actually means: hardness extracts, alkalinity buffers, and a TDS meter measures neither. With the SCA reference values, a weighable water recipe, and the numbers to record so your cupping scores stay comparable.
July 28, 2026
We built a free cupping calculator. Here is what you can do with it
Cupscore opens in a browser, seats your whole table by scanning one code, keeps every session in one place and prints a report you can send. Free, in English, Spanish and Russian.
July 22, 2026
Specialty Decaf: Sugarcane (EA) Process vs. Swiss Water Process Explained
The Sugarcane (EA) process uses a naturally derived solvent from fermented molasses to bond with caffeine, often enhancing the coffee with a fruity sweetness. The Swiss Water Process (SWP) relies entirely on Green Coffee Extract and carbon filters, remaining 100% solvent-free to preserve the bean's original terroir. Both methods safely remove 97% to 99.9% of caffeine without the harsh chemicals us
June 29, 2026
A Buyer's Guide to Colombian Coffee: Regions, Varieties, Processing & Harvest
Colombia is the home of washed arabica — but "Colombian coffee" covers dozens of regions, varieties and processes. Here's what a green buyer needs to know, from the source
June 29, 2026
How to Buy Green Coffee from Origin: A Roaster's Guide
Buying green coffee from origin can mean better cups, better margins and full traceability — if you know how the process works. Here's a practical, step-by-step guide for roasters and importers
June 18, 2026
World of Coffee 2026 in Brussels: Dates, Venue & What to Expect
The Specialty Coffee Association's flagship European event returns 25–27 June 2026 — this time in Brussels. Here's the full guide: dates, venue, World Coffee Championships, and what green coffee buyers and roasters can expect
June 13, 2026
Washed, Natural or Anaerobic? A Green Buyer's Guide to Coffee Processing
Two lots from the same farm and variety can taste completely different — the reason is processing. Here's how washed, natural, honey and anaerobic methods are made, and how each changes the cup
June 13, 2026
Micro, Nano and Pico Lots: What They Are and Why Lot Size Changes the Cup
A micro-lot isn't a grade — it's a decision to keep something separate. Here's what micro, nano and pico lots really mean, and why lot size changes what's in the cup
June 13, 2026
The SCA Coffee Value Assessment (CVA), Explained: How Modern Cupping Scores Work
In 2023 the SCA replaced the 2004 cupping form with the Coffee Value Assessment. Here's how its four assessments work — and how the familiar 100-point score is calculated
May 20, 2026
Colombian Geisha, Explained: Why It Scores Highest — and Costs the Most
In 2024 a single washed Gesha sold for a world-record $13,518 per kilo. No variety scores — or costs — like Geisha. Here's why, and what makes a Colombian Geisha worth buying.
April 8, 2026
What a 90-Point Coffee Really Means — and How a Q-Grader Gets There
"92 points" on a lot card — but 92 out of what, and judged by whom? Here's how the 100-point scale works, who assigns it, and why a verified score beats a self-reported one